TRADITIONAL CORN TORTILLAS

Steps:

• Whisk the corn flour and salt in a bowl.
• Pour in the hot water, beginning with the smaller amount, and adding more as needed as you mix with your hand to get a kneadable texture (no dry bits, but not wet enough to stick to your fingers).
• Cover and let the dough rest at least 10 minutes while you begin heating your pan(s). If you have an infrared thermometer, aim for 500-540F.
• Roll a golf-ball size amount of dough in your palms (60-70g).
• Lay the ball between two sheets of plastic (e.g. gallon ziploc bag cut on both sides). With a rolling pin or with a tortilla press, press out a thin circle.
• Gently peel back the plastic and place the tortilla on the hot pan.
• Fry each tortilla for a little less than a minute each side, until a few light brown spots appear. Roll out your second tortilla while the first one is frying and so on. Be aware that the pan temperature will increase if you pause for any extended amount of time.
• Place your tortillas in a warmer or a covered container and serve fresh. Uneaten tortillas can be wrapped and reheated in a pan (softer) or toaster oven (crispier).